Looking for a ridiculously easy and delicious meal that warms your soul and fills your belly? This six can chicken tortilla soup is your answer. Made with—you guessed it—six simple cans, it delivers bold Tex-Mex flavor with almost zero effort.
Need dinner fast after a long day? This recipe’s for you.
Why This Six Can Chicken Tortilla Soup Is a Lifesaver
This recipe is a cult favorite for a reason:
- Super simple: Dump, heat, and eat—no chopping or prepping required.
- Affordable: Pantry staples keep costs low while packing in flavor.
- Customizable: Add toppings, spice, or extras to make it your own.
“A can-based soup can be just as nutritious as homemade when packed with protein and fiber.” — Registered Dietitian Keri Gans
What You’ll Need – The Six Cans
Here’s what makes this six can chicken tortilla soup so magical:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, undrained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (10 oz) chunk chicken breast, drained
- 1 can (14 oz) chicken broth
- 1 can (10 oz) enchilada sauce
Optional (but recommended):
- 1 tsp taco seasoning or chili powder
- 1/2 tsp cumin for smoky depth
How to Make Six Can Chicken Tortilla Soup
Step 1: Combine and Heat
Pour all six cans into a large pot—do not drain the corn or tomatoes. Stir everything together, add seasonings if using, and bring to a boil.
Step 2: Simmer for Flavor
Reduce the heat and let it simmer for 10–15 minutes to blend the flavors. Stir occasionally.
Step 3: Serve Hot
Ladle into bowls and garnish with your favorite toppings. That’s it!
Best Toppings for Chicken Tortilla Soup
- Tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Mexican blend)
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro
- Lime wedges
“Toppings are where you can elevate any simple soup into a restaurant-style dish.” — Chef Marcus G.
Make It Your Own: Customization Ideas
Add heat: Stir in jalapeños or a dash of hot sauce.
More protein: Use rotisserie chicken or leftover grilled chicken instead of canned.
Extra veggies: Toss in frozen bell peppers, onions, or zucchini.
Low-sodium: Choose no-salt-added canned goods and season to taste.
Nutrition Snapshot (Per 1.5 cup serving, without toppings)
- Calories: ~280
- Protein: 18g
- Carbs: 24g
- Fat: 10g
- Fiber: 5g
This soup is naturally gluten-free and can be made dairy-free by skipping cheese and sour cream toppings.
Mini Case Study: A Mom’s Weeknight Win
Jessica, a mom of three from Austin, swears by this recipe on her busiest days. “I can get dinner on the table in under 30 minutes, and everyone—from my toddler to my teenager—loves it.”
She doubles the batch and freezes half for easy meals later in the month.
Storage & Meal Prep Tips
- Refrigerator: Keeps well for up to 4 days in a sealed container.
- Freezer: Cool completely and freeze for up to 2 months.
- Reheat: Simmer on the stovetop or microwave until hot.
Meal Prep Tip: Portion into single-serving containers for grab-and-go lunches!
Final Thoughts: Comfort in a Can
This six can chicken tortilla soup proves that convenience and comfort can go hand-in-hand. Whether you’re feeding a family, stocking your freezer, or just need something quick and cozy, this recipe has your back.
